Cheesy Steak Skillet – 21 Day Fix Approved

Steak for dinner? Yes, please!  This Cheesy Steak Skillet isn’t a cheesesteak, but it has all the yummy flavor of one, draped over a bed of brown rice with vegetables and topped with shredded Colby Jack cheese. (Author Beachbody)

Yields: 4 servings (approx. 1½ cups each)

Portion Fix Containers: (per serving): 1 green,  1 red, 1 blue, 1 yellow, 1 tsp

Ingredients:

• 1 Tbsp. + 1 tsp.  butter divided use
• 1 lb. raw beef skirt steak
• 2 tsp. sea salt (or Himalayan salt), divided
• 1 tsp. ground black pepper, divided
• 1 1/3 cups chopped onion (approx. 1½ medium)
• 4 tsp. minced garlic
• 2/3 cup dry long-grain brown rice
• 1 2/3 cups low-sodium chicken broth
• 1 tsp. ground turmeric
• ½ tsp. ground paprika
• 1½ cups frozen cut green beans
• 1½ cups chopped carrot (approx. 3 medium)
• 1 cup shredded Colby-Jack cheese

Directions:

1.  Heat 1 Tbsp. butter in large heavy-bottomed (or cast iron) skillet over high heat until wisps of smoke begin to rise.
2. Add steak; sear for 3 minutes on each side (for medium), or until deep brown. Remove steak from skillet and place on a plate. Season both sides of steak lightly with 1 tsp salt and pepper. Set aside.
3.  Heat remaining 1 tsp. butter in same skillet over medium heat.
4. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add rice; cook, stirring frequently, for 3 to 5 minutes, or until rice begins to brown.
7. Add broth, turmeric, paprika, remaining 1 tsp. salt, remaining ½ tsp. pepper, green beans, and carrots. Bring to a boil. Reduce heat to medium-low; gently boil, covered, for 45 minutes, or until rice is tender and liquid is almost completely absorbed.
8. Slice steak thin, on the bias, against the grain.
9.  Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Sprinkle with cheese if desired. Replace lid and let rest for 10 minutes